Chicken & Southern-Style Noodles

Old fashioned Southern chicken and noodles

• Ready In: 3 hrs
• Serves: 10
• Yields: 10 bowls

Ingredients

• 2  bone-in skin-on chicken breasts
• 20  baby carrots
• 3  celery ribs
• 1  whole sweet onion
• 2  tablespoons real butter
• 1⁄2 teaspoon basil
• 6  cups chicken broth
• 5  cups water
• 1⁄2 teaspoon parsley
• 4  eggs
• 2  pinches salt
• 1⁄4 teaspoon ground pepper
• 1⁄4 cup shortening
• 1⁄2 cup water
• 2  cups flour
• 5  cups chicken broth
• 2  cups water
• 3  cups flour
• 2  tablespoons cornstarch
• 2  tablespoons  ice cold water
• 1  teaspoon onion powder

Directions

1. Dice celery, carrots and onion and place in large stock pot.
2. Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
3. Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
4. While chicken is boiling make noodles.
5. In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
6. Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
7. Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
8. Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
9. Lightly dust with flour.
10. Sprinkle with onion powder.
11. Cover with paper towels and let dry.
12. Take chicken out of pot and let cool then de-bone and shred using two forks to shred
13. Add chicken back to pot and bring back to a boil.
14. Add the additional chicken broth and water and bring back up to a boil.
15. Add noodles one at a time quickly to pot.
16. In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
17. Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
18. Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.